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If you’re craving something sweet yet smart, Bake These Weight Watchers Cranberry Pecan Muffins for a Guilt-Free Indulgence is exactly what you need. These muffins are fluffy, moist, and packed with the perfect mix of tart cranberries and crunchy pecans. At just 3 WW points per serving, they’re a satisfying treat without the splurge. Whether you’re meal-prepping for busy mornings or baking a fresh batch for brunch, this recipe delivers great taste and texture with minimal effort. Get ready to enjoy a wholesome, bakery-style indulgence that fits seamlessly into your plan!
Get The Recipe Here: Weight Watchers Cranberry Pecan Muffins
Ingredients in Cranberry Pecan Muffins
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The ingredients for Cranberry Pecan Muffins include 1 ¾ cups of all-purpose flour and 1 tablespoon of baking powder for a fluffy texture. You’ll need 1 ½ teaspoons of vanilla extract and ½ cup of zero-calorie sugar replacement for flavor and sweetness. To bind and moisten the batter, use ¾ cup of unsweetened plain almond milk, 3 tablespoons of melted light butter substitute, 1 egg, and ½ cup of unsweetened applesauce. Finally, mix in ½ cup of reduced-sugar or no-sugar-added dried cranberries and ⅓ cup of chopped pecans for a tart and nutty twist.
Prepare the Oven and Pan
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Preheat the oven to 375°F and grease a muffin pan.
Mix Wet and Dry Ingredients
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In one bowl, whisk the wet ingredients until smooth. In another bowl, whisk the dry ingredients (excluding cranberries and pecans) to eliminate lumps.
Combine Batter and Add Cranberries
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Add the dry ingredients to the wet mixture and whisk until smooth, being careful not to overmix. Gently fold in the cranberries until just combined.
Portion and Top with Nuts
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Scoop the batter evenly into 12 muffin cups. Sprinkle chopped pecans over the tops, pressing them down slightly to adhere.
Bake the Muffins
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Bake for 17-20 minutes, or until the muffins are lightly golden and springy to the touch.
Variations and Substitutions
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Boost the citrus flavor by adding fresh orange zest or swapping part of the milk with orange juice. Use your favorite nuts, like almonds or walnuts, finely chopped for easier topping or mixing. Opt for dairy or non-dairy milk depending on your preference. Make two dozen mini muffins with a mini muffin pan. For extra indulgence, add a cinnamon streusel topping or mix pecans into the batter with the cranberries.
Tips and Tricks
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For perfectly tender Cranberry Pecan Muffins, avoid overmixing the batter, as it can lead to a dense texture. After folding in the cranberries, let the batter rest briefly to relax the gluten, making it easier to scoop. Once baked, allow the muffins to cool in the pan for about 10 minutes before removing them to maintain their soft outer texture and avoid overcooking. Store the muffins in an airtight container or resealable bag at room temperature for 3-4 days, or refrigerate or freeze them to enjoy later. This simple storage trick helps keep them fresh and delicious!
Get The Recipe Here: Weight Watchers Cranberry Pecan Muffins
